Ingredients
Scale
- 4 large Russet potatoes, diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices crispy bacon, chopped
- 1 cup chopped green onions
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Place diced potatoes in the crockpot with broth, butter, salt, and pepper. Cook on low for 6-8 hours until potatoes are tender.
- Mash some potatoes directly in the crockpot for a creamier texture.
- Stir in sour cream and cheese until melted and creamy.
- Serve topped with bacon, green onions, and additional cheese if desired.
Notes
- For a vegan version, substitute plant-based sour cream and cheese.
- You can add chopped chives for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg